Zucchini Blossom and White Corn Quesadillas - pepper

Method

• Grill the chile over very hot coals or in a flame on top of the stove until blackened, about 10 minutes.
• Place in a paper bag and let steam for 10 to 15 minutes.
• Peel off the charred skin using your fingers or a sharp paring knife.
• Remove the seeds and coarsely chop the chile.
• Set aside.
• Heat 2 tablespoons oil in a large skillet over high heat.
• Add the blossoms, zucchini, corn, and peppers.
• Lower the heat to medium-high and saute several minutes until the vegetables are soft, then add the chicken stock.
• Cook several minutes more over medium-high heat until all the liquid is absorbed.
• Let cool to warm.
• To assemble the quesadilla, spread 1/2 cup of filling on one half side of a tortilla, keeping the filling within 1/4 inch from the edge.
• Sprinkle with some of the cheese.
• Fold the other half over to dose.
• Lightly brush the folded tortilla with a little oil.
• Repeat with remaining tortillas.
• Place quesadillas on a lightly oiled grill or grilling rack and cook, covered, over medium heat, about 45 seconds per side, just until the cheese has melted and the tortilla is lightly browned.
• To serve, cut each quesadilla into 4 wedges with a sharp knife or pizza cutter.
• Accompany with Guacamole and Pico de Gallo or your favorite spicy salsa.